asparagus

this is a great sauce

1 1/2 pounds fresh asparagus
1/2 cut water
2 tsps lemon juice
1/2 tsp kosher salt

rinse asparagus and snap off the tought ends if needed. place in a large stockpot and cove with water.

bring water to a boil over high heat. cover and cook 10 to 15 minutes, until asparagus is tender when pierced with a fork. drain well

place asparagus n the bowl of a food processor fitted with a metal blade. add water, lemon juice and salt. process, adding more water if necessary, untio puree is hick and smooth. (you may need to process the asparagus in 2 batches). pour puree into dated freezer containers whjen cool. cover and freeze. the puree will stay for up to 1 year.

you can use this sauce many ways. mix cooked pasta with 1 cup of the sauce and 1/2 cup grated cheese and a few chopped walonuts for a springtime "pesto". you can also make a lively cream of asparagus bisque with 2 cups of saucee, 2 cups mild, 1/2 tsp coarse salt, 1/4 tsp fresh ground pepper. a dash of freshly grated nutmeg and lemon juice to taste..